Dark Chocolate Chip Blondies

This is the first time we have cooked blondies together, and we are glad we did. Blondies are sort of like cookies in brownie form, but they focus more on the brown sugar than on the chocolate, which we love. None of the flavors are overpowering, but instead complement each other perfectly. Lots of brown sugar, with little chunks of dark chocolate and a hint of vanilla. We recommend enjoying these at a drive-in theater with someone you love.

blondie recipe

ingredients:

2 cups of organic light brown sugar

2 cups of organic unbleached all-purpose flour

2 organic non-fertile eggs

1 cup of Earth Balance butter, melted

Seeds from one organic vanilla bean

Pinch of sea salt

1.5 ounces of Noi Siruis dark chocolate, cut into small chunks

recipe:

i. Preheat oven to 350 degrees Fahrenheit.

ii. In a large mixing bowl, beat the eggs.

iii. Whisk in brown sugar, sea salt, vanilla bean seeds butter.

iv. Add flour and stir until all ingredients are combined.

v. Fold in chocolate. 

vi. Spoon into an 8x8 glass pan (If you use a metal pan, be sure to grease it before pouring batter into it.) and bake for 20-30 minutes, or until fork comes out clean when inserted into blondies. 

vii. Let cool, then serve.

makes nine blondies

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Honey Oat Squares

When we woke up this morning, the plan was to make oatmeal, but then we decided to experiment with ingredients. This is the result. Delicious Honey Oat Squares with sweet vanilla and crunchy coconut. Healthy, filling and easy to make, these little squares are perfect anytime. We suggest pairing them with your favorite tea.

honey oat squares recipe

ingredients:

1 1/4 cups of organic whole grain oats

1 1/2 tablespoons of organic honey

1/2 cup of organic whole wheat flour

1 1/2 tablespoons of organic unsweetened coconut flakes

Seeds from one organic vanilla bean

1-2 teaspoons of water

Pinch of organic sea salt

recipe:

i. Preheat oven to 350 degrees.

ii. In a medium mixing bowl, combine all ingredients except honey and water.

iii. Add honey and 1 teaspoon of water and stir until ingredients hold together. If they do not hold together, add more water until they do.

iv. Spoon mixture into a small baking pan and bake for 10-12 minutes.

v. Let cool, then cut into squares and serve.

makes nine to twelve squares

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Oatmeal Chocolate Chip Coconut Cookies

Cooking is what brought us together. The first day we spent together, we talked about what we like to do, and when we realized we both love cooking, we started discussing our favorite meals. After that, our relationship consisted of talking about, cooking and eating food together. We created our own recipes together and also helped each other perfect the ones we had before we met. Eventually we discovered that we had something else in common: we both love oatmeal chocolate chip cookies. And we have finally gotten around to making them together. We added a tasty twist, though, and decided to throw some coconut in the batter. So here it is, our favorite cookie. Just one recipe that made us become The Stolen Window.

cookie recipe


ingredients:

10 oz of Nói Síríus dark chocolate, chopped into small chunks
3 cups of organic whole wheat flour
4 cups of organic whole grain rolled oats
2/3 cup of organic wheat germ
1 teaspoon of aluminum-free baking soda
1 1/2 teaspoons of aluminum-free baking powder
1 teaspoon of sea salt
1 cup of Earth Balance butter
1 cup of organic light brown sugar
3/4 cup of pure maple syrup
2 large organic, non-fertile eggs
Seeds from 1/2 of a vanilla bean
1/2 cup of unsweetened coconut flakes
1/2 cup of organic extra virgin coconut oil

recipe:

i. Preheat oven to 350 degrees.
ii. In a medium mixing bowl, combine the flour, oats, germ, baking soda, salt, baking powder and coconut flakes.
iii. In a large mixing bowl, cream butter either by hand or with an electric mixer. Be sure not to stir any of the ingredients too much or the cookies will come out cake-y.
iv. Mix in brown sugar, maple syrup, vanilla bean and coconut oil.
v. Add eggs one at a time, stirring between each egg.
vi. Once everything is well-combined, add the dry mixture to the wet mixture and stir.
vii. Fold in the chocolate.
viii. Spoon small amounts of batter onto an ungreased non-stick baking sheet or a baking sheet lined with unbleached parchment paper.
ix. Bake for 15 minutes, then let cool for 5-10 minutes before serving.

makes 24 cookies

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